Chicken and Veggie Soup/Stew
- Ready In:
- 2hrs 20mins
- Ingredients:
- 18
- Yields:
-
1 pot
- Serves:
- 6-8
ingredients
- 4 chicken tenders
- 1⁄4 cup green pepper, diced
- 1⁄4 cup onion, diced
- 1⁄8 cup black olives, sliced
- 2 potatoes, cooked and diced
- 1⁄2 cup carrot, sliced
- 1 1⁄2 cups green beans (1 can)
- 1 cup sweet potato, cooked and diced
- 1 roasted green chili pepper, seeds removed and minced
- 1 tablespoon garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 cup chicken broth
- 2 cups water
- 1 (10 ounce) can cream of mushroom soup
- salt and pepper
- rice, cooked
- 2 tablespoons olive oil
directions
- In a large pot, cook the 4 chicken tenders in a little bit of water.
- Once cooked through, remove from pot and allow to cool enough to handle.
- While the chicken cools, prepare the vegetables. Drizzle the olive oil in the bottom of the pot, add the vegetables and garlic then allow to cook over medium heat for a few minutes, almost like a stir fry to help the potatoes keep their shape while simmering later.
- After 5 minutes, add the chicken broth (this can also be added a little at a time to keep the veggies from burning).
- Dice the chicken and add to the pot.
- Add the water and Cream of Mushroom soup.
- Add salt and pepper, keeping in mind there is already a green chili in the recipe.
- Simmer for 2 to 4 hours on stove top.
- When ready to serve, put a little of the cooked (warm) rice in the bottom of the bowl, ladle soup onto the rice and carefully chow down.
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RECIPE SUBMITTED BY
Color Guard Mom
United States